Turai - ridgegourd- ghosale chutney andhra style

 This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself. Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney. 

The South Indians use the peel of ridge gourd to make a chutney too! You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.

Ingredients:

1 medium ridgegourd (Turai /shirala)
1 tomato
8-11 green chillies
1 tbsp urad dal
1 tbsp dalya- phutane ( which we use in chivda)
1 tsp jeera (cumin seeds)
10-15 curry leaves (kadipatta)
1/2 cup coriander (kothimbir)
half lemon size tamarind
8-12 lasun(garlic)
1 tbsp oil
salt to taste


 


Method :

1.Peel the ridges (skin) of ridgegourd & cut it into small cubes .

2. Heat oil add jeera,urad dal,phutane & fry till dal gets golden brown keep aside .In same oil add curry leaves ,green chillies,garlic,tomato & ridgegourd pieces ,tamarind & saute till it becomes soft.

 

3. Grind all above ingredients with coriander leaves adding litte water in a mixer to make chutney.

In andhra this chutney is eaten with rice , ghee & raw onion slices